Instructions: In a 3-quart saucepan, combine potatoes and enough water to cover potatoes. Bring to a boil. Reduce heat to medium; cook 20 to 25 minutes or until tender. Drain. Mash potatoes, gradually stirring in mayonnaise, cream cheese, onion powder, salt, and pepper until light and fluffy. Spoon into 1 1/2-quart casserole. Sprinkle with paprika.

Cover and refrigerate overnight. When ready to serve, bake, uncovered, at 350F degrees for 1 hour or until thoroughly heated.

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